Ingredients:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup crushed pineapple, drained
  • 1/4 cup brown sugar
  • 1/4 cup shredded coconut, unsweetened
  • 1 teaspoon ground cinnamon

Instructions:

  1. In a bowl, combine crushed pineapple, brown sugar, shredded coconut, and cinnamon. Mix well. Set aside.
  2. In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
  3. Add the egg and vanilla extract; beat until combined.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.
  7. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  8. Scoop out dough (about 1 tablespoon) and flatten slightly.
  9. Place a teaspoon of the pineapple filling in the center and fold the dough over to seal.
  10. Roll into a ball and place on the prepared sheet.
  11. Bake for 12-15 minutes or until the edges are lightly golden.
  12. Allow cookies to cool on the baking sheet for a few minutes before transferring to a cooling rack.